• 2 eggplants, thinly sliced into strips
  • 3 zucchini, sliced
  • 2 cups fresh cherry tomatoes
  • 5 large tomatoes
  • 4 tbsp balsamic vinegar
  • 2 cups mushrooms, sliced
  • 2 cups pine nuts
  • 1 cup hemp seeds
  • 2 large handfuls basil, chopped
  • 1/2 cup olive oil
  • 1 large handful basil leaves


  1. Slice the large tomatoes
  2. Marinate sliced mushrooms and eggplant strips in balsamic vinegar and a touch of olive oil; set aside and allow to marinate for 1 hour. Next, allow zucchini slices to marinate in 1/2 cup olive oil for 30 minutes.
  3. In a food processor, combine 1 cup pine nuts and 2 tbsp olive oil, add water as needed to reach desired consistency for pine nut “cheese.”
  4. For the pesto sauce, blend 2 large handfuls basil, 1 cup pine nuts, 1/4 cup olive oil and 1 cup hemp seeds in a food processor.
  5. In a large glass pan, layer zucchini, eggplant, mushrooms, sundried tomatoes, basil leaves and hemp pesto sauce. Top with sliced cherry tomatoes